What are Vietnamese flavours?
The flavors of Vietnam are fresh and light, featuring herbs such as basil, Vietnamese mint, lemongrass, and coriander/cilantro. The versatile fish sauce known as nuoc mam makes an appearance at most meals, as do seafood, rice noodles, fresh vegetables, rice, and lime juice.
What spices do the Vietnamese use?
- Black Cardamom.
- Black Peppercorns.
- White Peppercorns.
- Coriander Seeds.
- Casia Bark.
- Fennel Seeds.
What are the 5 basic condiments of Vietnamese cuisine?
Vietnamese spices and condiments such as fresh chilli, ginger, lemongrass, garlic, shallots and vinegar are commonly used. Thick sauces are not common in Vietnamese cuisine but rather you find dipping sauces to complement the main ingredients.
How spicy is Vietnamese food?
The Vietnamese foods that are spicy tend to be in the vein of a hot curry, beef noodle, a Thai-style sour and sweet hot pot. That said, it is not very typical. Balance in taste is high priority in Vietnamese cuisine and therefore, creating a spicy dish somewhat goes against this philosophy.
What is in Vietnamese cinnamon?
Saigon cinnamon, also called Vietnamese cinnamon, is a type of cassia cinnamon that comes from the cassia cinnamon tree. It’s an evergreen tree that grows in Southeast Asia. … Saigon cinnamon, on the other hand, has a higher cinnamaldehyde content, and therefore the strongest flavor.
What are the main cooking techniques used in Vietnamese cuisine?
The Vietnamese cook their food in a variety of ways: deep fry, stir fry, boil, steam. Unlike the Chinese, the Vietnamese use a minimal amount of oil while cooking. Vietnamese cooks aim to preserve the freshness and natural taste of food as much as possible.